Honey cake with strawberries and whipped yoghurt
Chris Shaw's honey cake recipe is served with fresh strawberries and a whipped yoghurt cream with a pleasing tang to complement the fragrant cake. It can be knocked up in just an hour and is delicious served as a dessert or simply with a cup of tea.
Ingredients
Honey cake
- 115g of unsalted butter
- 340g of honey , plus 20g extra for drizzling
- 3 eggs
- 250g of plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 120g of Greek yoghurt
Whipped yoghurt
- 120ml of double cream
- 50g of Greek yoghurt
- 2 tbsp of icing sugar
To serve
- 400g of strawberries , hulled and halved
- fennel flowers , to garnish (optional)
Equipment
- 25cm cake tin
- Electric hand whisk, or stand mixer
Method
Line a 25cm cake tin with baking paper and preheat an oven to 180°C/160°C fan/gas mark 4
Add the honey and butter to the bowl of a stand mixer and beat together (you could also use an electric whisk or a wooden spoon and some elbow grease). Continue mixing and add in the eggs one at a time
- 115g of unsalted butter
- 340g of honey , plus 20g extra for drizzling
- 3 eggs
Once they are all incorporated, gently fold in the flour, bicarbonate of soda and baking powder, trying not to knock any of the air out
- 250g of plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
Finally, fold in the yoghurt, then carefully pour the mixture into the lined cake mould. Bake the cake for 30-40 minutes. You can tell it’s cooked through by placing a toothpick in the centre of the cake – it should come out clean
- 120g of Greek yoghurt
While the cake bakes, make the whipped yoghurt. Whip the double cream and icing sugar together until nice and thick – around the soft peak stage. Fold in the yoghurt and set aside
- 120ml of double cream
- 2 tbsp of icing sugar
- 50g of Greek yoghurt
When the cake is cooked through, remove it from the oven and leave it to rest for 1 hour in the mould. Once completely cooled, lift it out and cut into 8 even portions. Divide between 8 plates, drizzle with a little extra honey then serve with a dollop of whipped yoghurt and plenty of strawberries. Garnish with the fennel flowers (if using)
- 400g of strawberries , hulled and halved
- fennel flowers , to garnish (optional)
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Honey cake with strawberries and whipped yoghurt
